Summary

Ingredients

• 200 g shrimp (s), frozen, ready to cook, thawed
• 400 g broccoli
• 3 teaspoons olive oil
• 1 medium onion (s), chopped
• 2 clove (s) garlic, chopped
• 3 teaspoon Madras curry powder
• 1 liter beef broth
• 400 g cream cheese, 0.2% fat
• 150 g mustard, medium hot
• Salt and pepper, black, from the mill
• Nutmeg, grated
• 20 g pine nuts
• 1 box garden cress, cut off

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Instructions

1. Cut off the florets from the broccoli, chop them up and cut the stalk into small pieces.
2. Heat 2 teaspoons of olive oil in a saucepan and sauté the stalks, onions and garlic in them. Stir in the curry powder, pour in the stock and cook covered for 15 minutes over medium heat. Add the cream cheese and puree with a blender. Add the broccoli florets and let them steep briefly. Stir in the mustard and season with salt, pepper and nutmeg. Put the soup in 4 preheated plates.
3. Heat the remaining oil in a pan, brown the prawns and pine nuts slightly and serve with the cress on the soup.